Pain de Campagne by Peter Reinhart (oven)

[katko]

katko,

Specific loaves, cho say!)) Zachotnye))

[Scarecrow]

Scarecrowwhat do you advise?
what work to do on the mistakes?

[katko]

katkowhat a sultry torment you have! The color is amazing.

[Scarecrow]

Scarecrowwhat do you advise?
what work to do on the mistakes?

Leave me alone, woman. you have perfect bread!))

Well, really. The crumb is gorgeous. This is not a chabatta for you to be giant holes. Everything is as it should be! I couldn’t keep my shape, but, apparently, you made a la chabatta in shape, and not austere hearth bread.

[Bijou]

Bijou, my sultry hike set the pace according to the recipe for my sultry hike

Bijou, my sultry campaign set the pace according to the recipe for the Electrolux campaign

No, no ... "Tan" is different in tone. I once bought flour, the bread from which instantly acquired such a bright honey hue, even without any sugar and at any time of fermentation. I remember that I was very surprised, because neither before nor after this there was no more, the shade is usually cooler, and if overheated, it became burnt.

[Lena]

I put everything according to the recipe, and CZ and rye
baking flour, in Pyaterochka, "Flour for free", ash content М55-23



Lena, and my wardrobe blush decently different flour, I put it according to the recipe and in 5-7 minutes blush decently

Leave me alone

nor Atstan
see, it's not round, but flat

[Scarecrow]

Scarecrow, and manually, in time, how much should you knead the dough?

[MSU]

MSU,
I have no idea)). Never kneaded ..

The help of the hall is required! Can someone express their thoughts on this matter

like any bread dough: 10-15 minutes

The help of the hall is required! Can someone express their thoughts on this matter

It seems to me. that you just need to navigate by the state of the test. First, into a coarse ball, autolysis, then until smooth, i.e. good gluten formation.

[Scarecrow]

Scarecrow, Nata, thanks for the recipe! The bread differs in color and structure from the original version, since during the preparation I used 1st grade wheat flour for dough and a mixture of 1st grade wheat flour with 2nd grade wheat flour - 45 g and rye flour - 40 g for the dough. The weight of the finished dough after 2 hours of fermentation is 930 g, with the maximum amount of liquid for the dough and kneading the dough (kneaded by hand). A very good recipe. The bread is airy, with a thin soft crust and a delicate bread aroma, very tasty, and reminded the parents of the taste of Sitnoye bread from their childhood. I added the recipe to my favorites.

[Corsica]

Corsica,

I looked at the photo - excellent bread. Perfectly baked: thin crust, even crumb. The water / flour ratio is correct. Congratulations. When bread is successful - I personally rejoice as a child))).

[Nata]

Natarather, it is the merit of a very good recipe base that allows some variation. For example, I increased the amount of 2nd grade flour to 100 g, the bread came out less tall in shape and darker in color, tasted quite pleasant, with a slightly richer bread aroma. However, the crumb structure becomes finely porous and a tighter molding is already required for hearth bread.

When bread is successful - I personally rejoice as a child))).

Very harmonious with your avatar.

[Scarecrow]

Scarecrow, and in the HB itself, who did not bake?

Peace be with you bakers!

Igor

And what is the butt, the stove, the oven, the cartoon is not about baking, but in the process
I stole a lot of things from Nata from her, everything adjusted to the mulemeter
I didn't even think about changing anything, as it is written and did it - everything worked out

[shade]

shade, yes no ... there is no way to get such leaky chabatts in a narrow bucket of HB (I got a lot of these loaves last winter.It got colder, there is a reason to remember recipes for cold dough. fermentation, "balcony". They taste very interesting.
And this Peter is a bug). I made my own version (intuitively) with m.250 / v.150 and 1/4 yeast and salt, such as dough (day in the cold). I + 250/150 / 1h. l yeast and salt is the dough. It turns out everything in half, I was not mistaken) So it was "Pain de Compaggé.

Peace be with you bakers!

in a bread maker you can only bake ersatz
on the other hand, I made a ciabatta with specific holes, but this is so for the sake of self-satisfaction, but on an ongoing basis this pastry did not take root in our country - there are a lot of holes

Nata, hello! Save, help!))) I started baking this wonderful bread about a year ago, it was a consistently great result, this bread has become the most beloved in our house, thank you, Nata! Used flour "French thing" for a bread machine. Then, guided by the best intentions, I decided to start using flour of the first grade, I buy at Globus, called Your Choice. I haven't met any other first-grade flour. And that's all - the bread is over. It never worked out (((Even with the amount of water of 170 grams, it turns out that this is a lot. It turns out a smear, I add flour and as a result - some kind of putty, well, it feels soft plasticine. The dough fits well, but does not rise in the oven Maybe the first grade requires less water? Despite the fact that bread is made from this flour in a bread maker, but not in the oven (((Maybe you will have some versions of how this works? I'm not ready to part with this wonderful bread ... Thank you!

Yes, flour of the 1st grade is rather weak for sale. She floats. There are only two options: moisture (which means cutting back on water) and poor gluten.

1. The amount of water in a recipe is not constant. If you see with your eyes that the dough is not the same as it used to be (you’ve baked this bread many times, you know what a normal dough looks like), is too wet, does not hold its shape well - lei less. The moisture content of flour can be greatly increased.

2. Feeling of soft plasticine, lack of feeling of elasticity - gluten is poorly developed. Either there is little protein in the flour, or gluten does not develop during this time. My suggestions are autolysis. And Manitoba supplement plus autolysis.
Try mixing the second part of the recipe (flour and water for the dough itself, not for the dough), that is, when you just got the dough for warming. NO yeast! only flour and water. And leave it alone, swell. No kneading is needed there, you need the flour to be moistened with water and that's it. Then, when the dough is warm, add everything as usual and knead it into the dough.
Another option: in the same Globus, Manitoba is now sold - flour with the highest gluten content. Replace 100 grams of flour dough for manitoba and the rest as described above, according to the same algorithm: mix in advance (for autolysis normally takes 30-40 minutes) and then everything is as in the recipe.

In fact, you will get acquainted with what autolysis is and how much it can change the condition and quality of the test. You will appreciate it.

Nata, thanks a lot! I will do everything as you say. Earlier, however, even without autolysis, everything worked flawlessly ... And in this bread does it matter which yeast to use: dry or pressed?

[Katarzyna]

Katarzyna,

Basically, it doesn't matter in any kind of bread. I replace in any way I want.

Well, you can return to the same flour and everything should be OK. But if you want to try to defeat this one, you need to change tactics))).

Nata, thanks! The bread is incomparable !!! But an organizational question arose. I bake this bread in a ceramic pan under the lid, in two portions. At the same time, it turns out that the second portion, while waiting for its turn for baking, spends much more time in the basket for proofing. Is it okay that this portion is worth an extra hour? Or are there any tricks on how to bake in portions correctly? Maybe, for example, put the second portion in the refrigerator ... Oh! Another question arose: do you think it is better to bake this bread on a hearth with steam or in a "closed container"?)) Or not in principle? Thank you!!!

Peace be with you bakers!

I have already said thank you for Nata's recipes more than once -
I haven't done something like that for a long time, mostly completely cold fermentation dough, and then my wife mistakenly bought a bag of whole grain, and for which I didn't understand myself, well, now I'm adding a small small
I had to put the dough in a container from moulinex - the one with 2 mixers, it was not childishly flooded to the top, it retreated from the recipe in terms of whole grain - 100 grams

Incredibly delicious bread! I bake it for the second time, I do everything exactly according to the recipe, 200 ml of water in the dough and 200 ml of water when kneading the dough, ARO general-purpose baking flour (METRO brand) and 45 g of whole grain Ryazanochka. Both times the dough was in the refrigerator for 3 days. The husband is delighted, he says, this is the most delicious bread.
The first time I didn't know what to bake in, then I remembered that I have two bowls of PYREX. I was afraid that the bowls would burst, but they withstood with honor, and we got two such funny koloboks:



The second time the crumb was even better, but there was nothing to photograph.
Already put the dough again. Thanks for the great recipe! I advise everyone to try cooking.

I also baked on a thick salty big bag (for 500g of flour)
It is necessary to compare how liquid (pulish) differs from ala_bigi. Rather, what is the difference between the taste of bread, where it tastes better.
It is necessary to look for a waste basket, the view is not very good. What to think of with a stone. Not very good on a silicone substrate and a regular grille.

Good day. I brought you thanks for this bread. It turned out delicious and aromatic. The smell is very bready and delicious. The crust is hard, but "biting" 😃 I baked half of the norm, it turned out to be such a good loaf. I slightly reduced the amount of salt and added 1 tbsp. l semolina. The roll stood at the proofing for 2 hours, they did their homework and I forgot about it)))

But it didn't hurt her much, as I can see)).

I have long wanted to compare warm and cold proofing (I myself use cold proofing for wheat), but here the weight of the dough turned out to be suitable, and I wanted to try a variation of bigi with salt.
I took the maximum water both times. I usually bake on a wetter dough (80% give or take), but then I decided to follow the recipe.
From the changes in the recipe - the greatly reduced yeast in the dough could be further reduced, at least until summer.
After kneading, I divided it into two equal parts by weight, both spent half an hour on the table, after one folding for all options, then one part went to the refrigerator at 7-8 degrees, where it spent 18 hours in the end.
The second part was baked almost according to the recipe after about two hours rise + 45 minutes after molding.
Shaped in the same way, did the final proofing in the same basket. The result was completely different both in appearance and taste, even interesting.